Style : French Gastronomy with flavours of the world
Signature dishes : Modern version of the tomato with mozzarella di bufala and basil – Oriental pigeon breast, bergamot juice and pita bread – Sweet declination of avocado with lime.
A keen cook since his early childhood, Mickaël Pihours began his apprenticeship on the riversaide of the Loire. A member of his family who employs him sends him to London at the end of his training, to work in a French restaurant. At just 18 years old, the young man quickly becomes familiar with the profession and integrates a palace, the Four Seasons Hotel. But he must return to France 4 years later, to perform his service military. After a brief culinary experience in Paris, he joined the Pays de la Loire region, where he officiated at the Abbey of Fontevraud from 1996 to 1998. He then left to practice his art in Amboise, in a 2 stars restaurant, the Choiseul. First of all, he becomes, rare, second for the first time 26 years old and manages a team of 15 people. He then joined Laurent Saudeau‘s brigade at the Manoir de the Boulaie as a second. The star chef teaches him a lot and becomes his referent. Mickaël Pihours recognizes that it is thanks to him that he has mastered spices so well. And he wins a new star, obtained 1 only one year after his arrival … On September 1, 2006, he realizes his dream of owning his own restaurant, The Gambetta, which exists since 1945 in Saumur. Gratified with a “gourmet bib” by the guide Michelin in early 2007, it is still progressing to obtain in 2010 its first star. He was also named Master Restaurateur (State Award) in 2013. The talented apprentice is now flying on his own.